Understanding Beer Prof. K. Goodlad Spring 2017

What Ingredients are used to make beer? ____

What contribution does each ingredient make? Water Barley Hops Yeast

Ingredients: Barley Barley gives beer color, flavor & is a source of sugar. Most of the sugar will ultimately be converted into alcohol. Garrett Oliver on Beer (Video)

Ingredients: Hops Hops are a flower that lends natural preservatives to beer along with bitterness & a range of flavors & aromas.

Making Beer Making Beer with Garret Oliver of the Brooklyn Brewery (Video) Malting Barley Barley that is allowed to germinate (starch turns to sugars) Dried and roasted in a kiln in temps ranging from 122˚f-220˚f Mash Water + malted barley Use a Lauter tun to separate grains (draft) and liquid (wort) Wort Hot, Sweet Liquid & Hops Combination Prior to Fermentation Seperated in a Lauder Tun Boiled in a kettle Malting Barley: http://www.rpi.edu/dept/chem-eng/Biotech-Environ/beer/malt/barley1.htm This is accomplished industrially by increasing the water content of the seed to 40-45% by soaking it for a period close to 40 hours. The seed is then drained and held at a constant temperature (60 F) for close to 5 days until it starts to sprout. The barley is slowly dried in a kiln at temperatures gradually rising to 122 F for lighter malts and 220 F for darker malts. This kiln drying takes about 30 hours. The next step to prepare the malted barley for brewing is termed "mashing." It is a process of grinding the malted barley into granular sized pieces. This ground malt is mixed with water in order to dissolve the starch, sugar and enzymes within the malted barley. The temperature of the "mash" is then raised to 150-160 F,

Lauter Tun To convert mash into wort

Making Beer (Cont.) Hops Added for Bitterness + Aroma Fermentation Moved from kettle to fermentation tank Takes 7-10 days Garrett Oliver on Fermentation (video) Bottling Fine and filter (most beers) Carbonation added Alternate Style: Bottle Conditioning Bottled after boiling, fermentation takes place in the bottle Yeast removed, can be aged Garrett Oliver on Local 1 (video)

Mondern Marvels clips 1-5 History, marketing and production: http://www.youtube.com/watch?v=_DbPUtXtudE&feature=BFa&list=PL7FAA63C233DD4A12 All About Hops: http://www.youtube.com/watch?v=NWk6cBHDEcI&feature=BFa&list=PL7FAA63C233DD4A12 Taste and Yeast, Mass production vs. craft http://www.youtube.com/watch?v=7Nhw6OctrNY&feature=BFa&list=PL7FAA63C233DD4A12 Selling beer: http://www.youtube.com/watch?v=vk6SxA8eDyg&feature=BFa&list=PL7FAA63C233DD4A12 Beer Service: http://www.youtube.com/watch?v=v_N_c6G5Aww&feature=BFa&list=PL7FAA63C233DD4A12

Types of Beer Ale Lager Top Fermenting Bottom Fermenting Porters Pilsner (dominate in US) Stouts Bock Wheat Beers Double Bock

Serving Temperatures Why are some beers chilled more than others? 45 °F Light style beers (pale lagers); 46 °F wheat beers; 48 °F for all dark lagers, altbier 55 °F British ale, stout 59 °F dark ales Wikipedia: Beer writer Michael Jackson proposed a five-level scale for serving temperatures: well chilled (7 °C/45 °F) for "light" beers (pale lagers); chilled (8 °C/46 °F) for Berliner Weisse and other wheat beers; lightly chilled (9 °C/48 °F) for all dark lagers, altbier and German wheat beers; cellar temperature (13 °C/55 °F) for regular British ale, stout and most Belgian specialities; and room temperature (15.5 °C/59.9 °F) for strong dark ales (especially trappist beer) and barley wine.[

Source : https://www. finedininglovers

Tasting

Tasting Brooklyn Lager Brooklyn Summer Ale East India Pale Ale

Recommended Reading “Beer School” By Steve Hindy & Tom Potter “The Best of American Beer and Food” By Lucy Saunders